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Old 04-19-2013, 12:57 AM   #641
TheWeeb
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May 2010
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This is what I used, very sharp, wide blade, very light pressure to keep only the zest separating, dont dig in to the white pith..
http://www.ikea.com/us/en/catalog/products/00152159/

I just started a batch of Limocello and had to zest a dozen large lemons, this baby worked really well.
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Old 06-16-2013, 03:40 AM   #642
badducky
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Sep 2011
San Antonio, TX
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Lacking blood oranges, I used texas ruby red grapefruits. Came out fantastic. Pick your favorite or best available citrus and it will be very good.

 
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Old 07-24-2013, 07:03 PM   #643
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Jan 2011
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I'm brewing a form of this tonight, but I'm using fresh homegrown wet hops instead of dried / purchased, and instead of blood oranges I'm using peaches that I picked last Sunday locally.

Should be tasty Franken-Wheat!
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Old 08-31-2013, 11:24 AM   #644
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Quote:
Originally Posted by Jsmith82
I'm brewing a form of this tonight, but I'm using fresh homegrown wet hops instead of dried / purchased, and instead of blood oranges I'm using peaches that I picked last Sunday locally.

Should be tasty Franken-Wheat!
Kegged it Thursday
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Old 12-23-2013, 01:35 AM   #645
surfer54321
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Oct 2013
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I'm going to brew this up this week. It's weird that there aren't any steeping grains. Should I use some? Carapils for head retention? Or should I just go with the recipe, as stated?

 
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Old 12-23-2013, 03:22 PM   #646
OCHawgy
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Quote:
Originally Posted by surfer54321 View Post
I'm going to brew this up this week. It's weird that there aren't any steeping grains. Should I use some? Carapils for head retention? Or should I just go with the recipe, as stated?
My very first batch I followed the recipe. It was my first non-kit beer and it turned out great. Future batches turned out good, but didn't have as good head retention for some reason. The last batch I brewed up was my first created recipe (AG) which has a little carawheat... starts off with a thick head on the pour and has great head retention to the last sip! Very delicious. Glad I found this recipe to begin with... now I need to find some Blood Oranges since they are in season.


By the way, my avatar picture is of my first glass of my first batch.
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Old 12-23-2013, 03:23 PM   #647
OCHawgy
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Quote:
Originally Posted by Jsmith82 View Post
Kegged it Thursday
How did the peach hef turn out?
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Primaries/Secondaries: None
Kegged/Bottled: House Hefeweizen (15gal) IPA, Red Hook Double Black Stout Clone
On Deck: Amber Ale, 15gal Pils, Oktoberfest
It's a brewing life for me.

 
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Old 12-24-2013, 04:33 PM   #648
TheWeeb
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Yea in season! Going to brew this with the club in a couple of weeks, have simplified my iteration a bit:

15 gallon all grain

30lbs wheat malt
10lbs pale malt
3lbs Caramunich 60L

3oz Saaz @ 60
2oz Hallertauer @30
2oz Hallertauer @10

30 small or 20 large blood oranges, zested, fruit cut up to small pieces, pitched with yeast once wort has cooled.

OG est: 1.082
FG est: 1.020
ABV est: 7.8
IBU est: 21

Can't wait!
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"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Imperial Rhubarb Wheat
Fermenting:
Enjoying: too many odd bottles to list..

 
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Old 08-26-2014, 12:49 AM   #649
gfinockio
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Aug 2013
Calgary, Alberta
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Just opened my first couple of bottles of this - great recipe and great beer! Added a regular orange for some flair too...


 
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Old 04-28-2015, 05:43 PM   #650
ahariton
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Nov 2014
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Any thoughts on adding the oranges to the primary after fermentation is complete, or alternatively adding them to the keg in as bag and racking the finished beer on top?

 
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